Grilled Black Cod with Fresh Wasabi & Mirin

4 black cod fillets (about 5 oz each)
2 inch knob fresh wasabi, grated
1/3 cup rice vinegar
1/3 cup mirin

Place the fish, wasabi, vinegar and mirin in a resealable bag. Refrigerate for 20 minutes. Prep your grill according to manufacturer’s instructions. Grill skin side down until almost cooked though, about 10-15 minutes then flip. Cook for another few minutes until the fish is fully cooked.

My thoughts:

Black cod (also known as sablefish) is a naturally oily fish. This makes it perfect for grilling. Unlike some fish it can be placed directly on the grill without much worry of it sticking, just make sure you put it skin side down first. Fresh wasabi can be a little tricky to find but it is worth it. It is pungent but fruitier than the paste most sushi restaurants serve. If you have to, substitute a small amount of dry or reconstituted wasabi for the fresh. It won’t be quite as good but the zip it gives the fish shouldn’t be missed.



  1. Cooking with Kait

    I love black cod and it sounds wonderful with wasabi and mirin. Great recipe.

  2. Looks so good. I've never seen black cod in Utah, sigh.

  3. Black cod prepared this way is ideal. Yours is just spectacular too. GREG

  4. I'm going to try this, looks great.

  5. Your cod is beautiful! Sounds fantastic. I wish I could get fresh wasabi.